Q: At what temperature do you dehydrate the krackers in order to keep the enzymes alive?

A: We always dehydrate our raw crackers between 105 to 112 degrees in order to ensure enzyme quality.

Q: Why are enzymes important?

A: Good Question! Do you remember when you were a child and you felt so good in your body? You were full of enzymes then. You came here to earth with a certain amount of enzymes. As we age our body’s natural source of enzymes gets depleted. To understand their function in the human body, you must understand that enzymes are divided into two groups: Exogenus enzymes and Endogenus enzymes. Exogenus enzymes come from eating food in its raw state. Endogenus enzymes come from inside our own bodies. So the more cooked food you eat the more you have to pull on your own enzymes to digest it (since cooking food destroys all it’s enzymes). Raw food, on the other hand, keeps all its enzymes intact so it gives you enzymes to digest and does not pull from the body. Your body can then start storing more enzymes to aid in healing disease and preventing premature aging. A healthy body, full of these important workers, can send vital nutrients to all of its organs. As a result, you end up with a much healthier you!

Q: What do enzymes do?

A: It seems that enzymes are the "fountain of life or youth". Enzymes serve as the work force to perform every single task required for our daily labors. Enzymes are what keep us alive. We have in the human body over 3000 known enzymes. Digestive enzymes of course break down our food, so we can absorb the nutrients. Metabolic enzymes run all the systems in the body from our respiratory system to our nervous system. So, you can see how important this amazing little worker is for our health. Our immune system depends heavily on enzymes to conduct its protective funtion. When the enzymes get low, our body's defense system plummets. In addition to eating, digesting and absorbing nurtrients, we need enzymes to: see, hear, taste, feel, smell, breathe and move. Specific enzymes are needed for our blood, cardiovascular functions, kidney , liver, elimination of waste and toxins, reproduction, etc...Without enzymes we cannot think, dream or have sexual excitement. Enzymes = Life No Enzymes = Death

Q: What holds your krackers together?

A: When soaked, flax seeds give off a gelatinous substance. This, along with the fresh fruit or vegetables we add, act as a binder for the seeds.

Q: Do I have to crush or grind by flax seed before eating them?

A: Raw seeds and nuts contain enzyme inhibitors. Now we just talked about how important enzymes are, the last thing we want to do is inhibit them! These inhibitors will even neutralize some of the enzmyes your body produces! Raw wheat germ is one of the worst offenders. There are two ways to get rid of the inhibitors. One way is of course to cook them. That way unfortunately not only gets rid of the inhibitors it also gets rid of the enzymes! The second way, which is preferable, is to soak all your nuts and seeds before ingesting. We always soak ours overnight. Then we rinse, rinse, rinse the seeds. Soaking brings the seeds back to life. It ups their enzyme factor from a 3 to a 6. Then we are very careful to dehydrate our krackers at a very low temperature to insure enzyme quality. Now, if you still want to eat fresh flax seeds, I would soak them and then dehydrate them, and then crush them. Please remember that the flax seed once opened will definitely go rancid very quickly. Only grind what you will be using that day. Another way to use fresh flax is to keep some that have been soaked in your refrigerator. Then you can just scoop out a big spoonful and add that to a smoothie. Once the flax has been soaked, it has already started its digestive process so they are much easier to break down in the body.

Q: What does a Savory kracker taste like?

A: The Savory kracker has a very full flavored taste. You can taste a hint of bell peppers and tomatoes and maybe a hint of garlic. The overall effect is one of a rich, pleasing taste, but nothing too overpowering. Ok, now I’m hungry...